Roughly chop the cucumber, bell pepper, tomatoes and red onion into 1-inch pieces.
Put each vegetable separately into a food processed (with steel blade) and pulse BRIEFLY. Do not over process. The gazpacho is supposed to be somewhat chunky.
As you process each vegetable, add it to a large bowl and combine with remaining ingredients.
Mix well and chill thoroughly (the flavors must have time to blend and develop).
Serve in chilled bowls.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (360g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 471.1mg||16 %|
|Potassium 642.8mg||17 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 14.7g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 87
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